International Journal of Aquaculture, 2024, Vol.14, No.2, 91-100 http://www.aquapublisher.com/index.php/ija 91 Review and Progress Open Access Phytochemical Properties and Nutritional Benefits of Lotus Rhizome (Nelumbo nucifera): A Comprehensive Review Fan Wang, Fei Zhao Aquatic Biology Research Center, Cuixi Academy of Biotechnology, Zhuji, 311800, Zhejiang, China Corresponding author: fei.zhao@cuixi.org International Journal of Aquaculture, 2024, Vol.14, No.2 doi: 10.5376/ija.2024.14.0011 Received: 25 Feb., 2024 Accepted: 30 Mar., 2024 Published: 19 Apr., 2024 Copyright © 2024 Wang and Zhao, This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Preferred citation for this article: Wang F., and Zhao F., 2024, Phytochemical properties and nutritional benefits of lotus rhizome (Nelumbo nucifera): a comprehensive review, International Journal of Aquaculture, 14(2): 91-100 (doi: 10.5376/ija.2024.14.0011) Abstract The lotus rhizome (Nelumbo nucifera), a significant component in traditional medicine and cuisine across Asia, has gained attention for its diverse phytochemical properties and nutritional benefits. This study systematically examines the existing literature on the phytochemical composition, bioactive compounds, and nutritional value of lotus rhizome. Key phytochemicals, including polyphenols, flavonoids, and alkaloids, are explored for their antioxidant, anti-inflammatory, and anti-carcinogenic properties. Nutritional analysis reveals the rhizome's rich content of essential vitamins, minerals, and dietary fiber, emphasizing its role in promoting health and preventing chronic diseases. This study also discusses the potential applications of lotus rhizome in functional foods and nutraceuticals, highlighting its therapeutic potential. Future research directions are suggested to further elucidate the mechanisms underlying the health benefits of lotus rhizome and to optimize its use in food and pharmaceutical industries. Keywords Lotus rhizome (Nelumbo nucifera); Phytochemicals; Bioactive compounds; Antioxidant properties; Traditional medicine 1 Introduction The lotus rhizome (Nelumbo nucifera), also known as the sacred lotus, Indian lotus, or Chinese water lily, is an aquatic perennial plant that has been extensively cultivated and utilized in various parts of Asia for over 2000 years (Sharma et al., 2017). Traditionally, different parts of the lotus plant, including the rhizome, seeds, leaves, and flowers, have been used as both food and medicine (Fatima et al., 2018). The rhizome, in particular, is a significant edible part of the plant and is known for its unique texture and flavor, making it a popular ingredient in many Asian cuisines (Thanushree et al., 2017; Yamini et al., 2019). Additionally, the lotus rhizome is often used in traditional medicine systems such as Ayurveda and traditional Chinese medicine due to its numerous health benefits. The phytochemical properties of the lotus rhizome are of great interest due to the presence of various bioactive compounds that contribute to its medicinal and nutritional value. These compounds include alkaloids, flavonoids, glycosides, terpenoids, steroids, and polyphenols, which are known for their diverse pharmacological activities (Sharma et al., 2017; Yamini et al., 2019). Research has shown that these phytochemicals exhibit antioxidant, anti-inflammatory, immune-modulatory, antiviral, hepatoprotective, cardioprotective, and hypoglycemic activities, among others (Bishayee et al., 2022; Zhu et al., 2022). Understanding the phytochemical composition of the lotus rhizome is crucial for exploring its potential applications in food, pharmaceuticals, and nutraceuticals. The nutritional benefits of the lotus rhizome are equally noteworthy. It is a rich source of carbohydrates, proteins, and dietary fiber, making it a valuable addition to the diet (Yamini et al., 2019). The rhizome also contains essential vitamins and minerals, contributing to its overall nutritional profile (Sharma et al., 2017). Studies have highlighted the potential of lotus rhizome extracts in enhancing the nutritional value of food products, such as bread sticks, by increasing their phenolic and flavonoid content and improving their antioxidant capacity (Thanushree et al., 2017). Moreover, the consumption of lotus rhizome has been associated with various health benefits, including the management of cardiovascular diseases, obesity, diabetes, and inflammation (Fatima et al., 2018; Bishayee et al., 2022).
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